Dutch Oven Bread

4.43 from 7 votes

This easy no-knead Dutch Oven Bread is made with garlic and Italian herbs for extra flavor. It bakes up beautifully golden and crusty on the outside with a soft, chewy center.

Prep Time20

Cook Time45

Rise Time:12

Total Time13 5

Course: Bread

Cuisine: American

Keyword: bread, dutch oven

Servings: servings (1 loaf)

Author: Lori Lange

Equipment

Ingredients

6 cups all purpose flour
1 tablespoon salt
1 tablespoon Italian seasoning
1 tablespoon garlic powder
2 teaspoon granulated white sugar
2 teaspoons active dry yeast
3 cups warm water (105℉)

Instructions

PREPARE THE DOUGH:

In a large bowl, combine all of the ingredients except the warm water. Stir to combine. Add the warm water and mix together until a dough forms. The dough will be sticky. Cover the bowl loosely with a clean dish towel and allow to rise for at least 12 hours and no more than 24 hours.

BAKING THE BREAD:

When you are ready to bake the bread, place your Dutch oven pot and lid in the oven and pre-heat the pot and the oven at the same time to 450℉.
While the oven is heating, sprinkle some flour on a board or on your clean countertop and spill out the dough onto the flour. Sprinkle the top of the dough ball with a little bit of flour as well to keep your hands from sticking to it. The dough will be very soft so do your best to form it into a circle.
Once the pot and oven are heated, remove the pot from the oven and gently place the dough into the heated pot. (It doesn't need to be perfect as the dough will take the shape of the pot).
Using oven mitts (and I say this because I've forgotten before OUCH), place the lid back on the pot and put the pot back into the oven. Cook for 30 minutes covered.
After the 30 minutes, uncover the pot, and cook for another 15 minutes until the top is golden and crispy. Let cool until it's safe to touch before slicing.

Notes

This recipe uses 6 cups of all-purpose flour and makes one large loaf.
The dough should be sticky after mixing; avoid adding unnecessary flour.
Allow 12 to 24 hours for the dough to rise, monitoring it for overproofing.
Preheat the Dutch oven and lid to 450°F, ensuring both are rated for that temperature.
Bake covered for 30 minutes, then uncovered for approximately 15 minutes, until golden.
If the center seems underbaked, check with an instant-read thermometer. A lean loaf like this generally reaches approximately 200–210°F when fully baked.

Nutrition